1 cup quinoa 1 cup millet 1/2 tsp pure salt Rinse the grains well in a fine mesh strainer. Add the grains to a dry saucepan over medium-low heat. Stir with a wooden spoon until all of the water (clinging to the grains from rinsing) has evaporated. Continue stirring until the grains emit a faint, roasted aroma. Add 4 cups water & the salt. Stir once to dislodge any grains that might have stuck to the bottom. Cover & bring to a boil. Lower the heat & simmer, covered, for about 10 mins, or until the water is absorbed. Let the pilaf sit, covered, for 5 mins before fluffing with a...